Ingredients:

  • 3/4 cup (180ml) fresh lemon juice
  • 1 tablespoon (6g) lemon zest, finely grated
  • 1 cup (200g) granulated sugar
  • 3 large eggs, room temperature
  • 1 large egg yolk, room temperature
  • 1/2 cup (115g) cold unsalted butter, cubed into 1/2-inch pieces
  • 1 pinch fine sea salt

Instructions:

  1. In a non-reactive saucepan (off the heat), whisk together the granulated sugar, lemon zest, whole eggs, and egg yolk until the mixture is pale and slightly frothy to protect the egg proteins.
  2. Pour in the fresh lemon juice and sea salt. Place the pan over medium-low heat.
  3. Whisk constantly for 8–10 minutes, ensuring you scrape the corners of the pan. Continue until the mixture thickens enough to coat the back of a spoon.
  4. Remove the pan from the heat. Gradually whisk in the cold, cubed butter one piece at a time until the mixture is glossy and emulsified.
  5. Pour the curd through a fine-mesh sieve into a glass bowl to ensure a perfectly smooth finish.